Cabbage - Savoy **Our Farm - Chemical Free!**

Savoy cabbage has a sweet flavour and is a staple in many Italian recipes. Not only do they taste good, the delicate, crinkly leaves are also attractive for salad and fruit displays at picnics!

How do we make sure we provide top quality savoy cabbage?

Simple - we grow them ourselves! Sam draws on three generations of horticultural experience to grow fresh, crisp and full-flavoured cabbage. He uses a four-step test when harvesting to select quality cabbage: the cabbage must (a) have a firm head, (b) have crisp leaves, (c) have healthy green coloured veins, and (d) be heavy for its size. This test almost always guarantees quality, tasty cabbage. It's also important to check the surface for pest damage (indications at the surface suggest there might be more extensive damage inside), and other unwelcomes (such as black speck and seed stalks). The health of the stalk is another good indicator of the quality of the cabbage (if it's woody then the cabbage is overly mature).

Where do we source our savoy cabbage from?

Our cabbage usually comes direct from our farm - planted, cultivated and hand-picked by Sam and the team. They grow well in our quick-draining and nutrient rich soils; but when conditions aren't favourable to growing cabbage on our farm (due to seasonality, crop rotations etc), we source our supply either from other growers around Bacchus Marsh, or from Werribee.

What is the best way to keep cabbage?

Cabbage is best kept in a perforated bag in the fridge (optimal conditions are at 0°C and 95% relative humidity). Later season heads tend to last a little longer than their earlier season friends.

Cabbage nutritional information

Cabbages are packed with vitamin C, dietary fibre, and folate. The outer leaves are high in beta-carotene, which reduces cellular breakdown. Cabbages also contain glutamine, which is an amino acid with strong anti-inflammatory properties.

Savoy cabbage serving tips and suggestions

Savoy cabbage is one of the best varieties for cooking and has less of the sulphur odour associated with it cousins. It's pliable leaves make great wraps for stuffed cabbage recipes. You're best to leave any cutting until you're just about to use the cabbage - this will reduce the amount of vitamin C that's lost through the cut surface. Rub the cut surface with lemon juice to reduce discolouring if there's likely to be a long time between cutting and using. If you want to get rid of the sulphur smell while cooking, try cooking cabbage with a walnut.

Believed to have originated along the Mediterranean coast, cauliflowers are great served as crudités with dip, boiled in a soup, or topped with creamy sauce. They are an excellent source of iron, vitamin C and vitamin A.